Prepare the hollandaise sauce by mixing the instant hollandaise sauce with milk in a bowl.

Blend the mixture well.

Add the cream of mushroom soup and liquid from the sliced mushrooms to the sauce.

Whisk until the sauce is smooth and lump-free.

Stir in 1 tsp dried cilantro, garlic powder, cumin, and chili powder into the sauce.

Set the sauce aside.

Crumble sausage in a large non-stick skillet.

Add chopped onion and frozen, shredded hashbrowns to the skillet.

Cook over medium heat until sausage is browned and onions are tender.

Add salsa to the sausage mixture and mix well.

Cook until most of the liquid from the salsa is gone, approximately 5 minutes.

In a small bowl, whisk the eggs with 1 tsp dried cilantro, salt, and pepper.

Pour the eggs into the meat mixture and cook, stirring often, until eggs are cooked through.

Spray a 13x9 casserole dish with non-stick cooking spray.

Spoon 1 cup of the sauce onto the bottom of the dish.

Take a tortilla and place a small handful of the shredded cheese on it.

Top the cheese with 3 tablespoons (or more to taste) of the meat/egg filling.

Fold the bottom of the tortilla up over the filling.

Fold in each side over the filling and roll completely.

Place the rolled tortilla in the pan, seam side down.

Repeat the filling and rolling process with the remaining tortillas.

Mix 1 cup of cheese into the sauce and pour it over the enchiladas.

Cover the dish with foil and bake for 30 minutes at 350 degrees.

Remove the foil and top the enchiladas with the remaining cheese.

Bake for an additional 5 minutes to allow the cheese to melt.